Vanilla Cupcakes with Fresh Milled Flour
Decadent vanilla cupcakes, remarkably soft and tender with a perfectly moist texture.
Servings 12 cupcakes
Ingredients
- 270 grams soft white wheat berries
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream room temperature, 120 grams
- 2/3 cup milk room temperature, 160 grams
- 1/3 cup canola oil 70 grams
- 4 tablespoons unsalted butter melted and slightly cooled, 56 grams
- 1 cup + 2 tablespoons granulated sugar 225 grams
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees.
- Line a 12 count cupcake pan* with liners, set aside.
- Mill the wheat berries, sift out the larger pieces of bran and germ*, then add the cornstarch, baking powder and salt, whisk to combine, set aside.
- In a large bowl combine sugar, melted butter and canola oil, whisk together. Then whisk in the eggs, one at a time, until well combined. Next, whisk in milk, sour cream, vanilla and almond extract.
- Add the dry ingredients to the wet ingredients and fold together until no dry flour remains. Don't over mix.
- Divide batter into cupcake pan. Bake for 18-23 minutes, until a toothpick inserted comes out with just a few moist crumbs.
- Let cool in pan for 10 minutes, then transfer to cooling rack. Cool completely before frosting. Enjoy!
Notes
*The batter usually makes 15 cupcakes, depending how much batter you put in each cup. Prepare an additional pan for the other 3 cupcakes.
*For sifting out bran and germ you can use a fine mesh strainer or buy screens designed for sifting. More information on that above recipe.